1Bell Peppersliced (large, the color of your choice)
1Orangezested and juiced
2tablespoonsExtra Virgin Olive Oil
Red Pepper Flakesdash or two
Salt and Pepperto taste
Slice onions and bell peppers and put into a bag or bowl. Set aside until ready to use.
Slice chicken into strips and put into a Zip-Loc bag or bowl.
Mix orange peel, fresh-squeezed orange juice, olive oil, and spices together. Add the marindae to the chicken strips and mix through. Seal the Zip-Loc bag or cover the bowl and let marinade in the refrigertor at least 30 minutes to several hours.
Drizzle a bit of olive oil in the hot pan, add the onions and pepper and sprinkle them with salt and pepper. Stir often while cooking. They will only take a couple of minutes, you want them to soften, but not overdone. Remove the onions and peppers from the pan and set aside on a platter.
Drizzle a little bit more olive oil into the hot skillet. Add the chicken (you do not need to add all the marinade). Using a pair of tongs, remove the chicken from the marinade bag. Pour out the remaining marinade.
Cook the chicken, stirring often, just until done. The chicken needs to reach 165 degrees on your meat thermometer. The fajita chicken strips with brown slightly if you pan is hot enough and there isn’t an excess of the marinade in the pan.
Add the cooked chicken to the serving platter with the onions and bell peppers.
Roll the Citrus Marinated Chicken Fajitas up fajita-style, taco-style or serve on a bed of lettuce for a delicious salad.